What's On Our Menu: 4th of July Cookout

What's On Our Menu: 4th of July Cookout

Happy 4th of July week! 🇺🇸 We're celebrating with a few of our fave CSE recipes that are super simple to prepare and sure please the whole fam! 🙌🏻 Here's what's on our menu - starting with a little red, white, and BREKKIE!

German Pancake Ingredients:

  • 2 Tbs. coconut oil

  • 2 large eggs

  • 8 egg whites (1 cup liquid egg whites)

  • 1 1/2 cup fat-free milk

  • 1 1/2 cup CSE Pancake + Waffle Mix (Buttermilk)

  • 1/2 tsp. sea salt

  • 1/2 tsp. vanilla extract

  • 1/2 cup nonfat, plain Greek yogurt

  • Vanilla stevia drops

  • 2 cups chopped strawberries

  • Walden Farms Pancake Syrup

German Pancake Instructions

  1. Preheat oven to 425 degrees. Add coconut oil to a 9x13 glass baking dish. Place in the oven until melted, about 5 minutes. Remove from the oven and set aside.

  2. Place eggs, egg whites, milk, CSE Pancake + Waffle Mix, salt and vanilla in a blender and blend on medium speed for 5 minutes, no less.

  3. Spray the sides of the baking dish with cooking spray and pour mixture into the hot coconut oil. Bake for 20 minutes.

  4. Cut the pancake into 4 equal portions. Sweeten the yogurt with stevia and spoon 2 Tbs. onto each portion along with 1/2 cup of fresh strawberries and syrup to taste.


Colby Dog Ingredients:

  • 4 chicken sausages (160 calories each)

  • 4 whole wheat hot dog buns

  • 1 cup white mushrooms, chopped

  • 80g avocado chopped

  • ¼ cup red onion, for garnish

  • 4 Tbs. pickle relish

  • Mustard, optional

Cucumber Salad Ingredients:

  • 5 cups cucumber slices

  • 2 Tbs. rice vinegar

  • 1 tsp. sugar in the raw

  • ½ tsp. sea salt chives, for garnish

Colby Dog & Cucumber Salad Instructions:

  1. Heat grill to medium. Cook until all sides are browned; remove from heat.

  2. While cooking, spray a pan with cooking spray and add mushrooms. Sauté over medium heat until the mushrooms are tender. Remove from heat.

  3. Make Cucumber salad by adding all the cucumber slices to a bowl. Combine the rice vinegar, sugar and salt together in a separate bowl and then pour over the top of the cucumbers. Stir until well coated and garnish with chopped chives.

  4. Add grilled chicken sausages to the buns. Top each one with ¼ cup sautéed mushrooms, 20g avocado, red onions, 1 Tbs. pickle relish and a drizzle of mustard. Enjoy cucumber salad on the side.


Grilled Bruschetta Ingredients: 

  • 4 pieces Stonefire mini naan bread

  • ½ cup marinara sauce

  • ½ cup shredded mozzarella cheese 1

  • 0 oz. raw chicken breast (8 oz. grilled)

  • Dash paprika

  • Dash garlic powder

  • Dash onion powder

  • 6 oz. tomatoes, chopped

  • 4 oz. cucumbers, chopped

  • 1 Tbs. olive oil

  • ½ tsp. minced garlic

  • Dash sea salt

  • Dash ground black pepper

  • Pinch fresh basil, chopped

  • 2 Tbs. grated Parmesan cheese

  • 2 Tbs. balsamic glaze

Grilled Bruschetta Pizza Instructions:

  1. Grill chicken according to the directions in the Food Prep Guide.

  2. Heat grill to low heat.

  3. Spread 2 Tbs. Marinara sauce over each piece of naan bread then add 2 Tbs. mozzarella and 2 oz. chopped grilled chicken to each pizza. Sprinkle with paprika, garlic powder and onion powder. Place on the grill and cook until cheese is melted.

  4. Combine the tomatoes, cucumbers, olive oil, minced garlic, sea salt, pepper and fresh basil together in a bowl. Evenly top pizzas with ¼ of the bruschetta salad mixture, ½ Tbs. Parmesan cheese and ½ Tbs. balsamic glaze


BBQ Burger Ingredients:

  • 12 oz. lean ground bison

  • Dash onion powder

  • Dash garlic powder

  • Sea salt and pepper

  • 4 whole grain buns

Sides & Toppings (per serving):

  • 1 Tbs. mozzarella cheese, shredded

  • 2 Tomato slices 50g onions, chopped & sautéed

  • Butter lettuce leaves

  • 1 Tbs. Stubbs BBQ sauce

BBQ Burger Instructions:

  1. Preheat grill to medium high heat.

  2. In a medium sized mixing bowl, combine bison with onion powder, garlic powder, salt and pepper. Divide into four, 3 oz. portions and form into burger patties. Gently press thumb down in the middle of the patty to make the middle slightly thinner than the outside edges.

  3. Place burgers on the grill and cook about 5-7 minutes per side. Transfer to the top rack or to a plate and immediately top with cheese.

  4. While burgers are cooking, chop onions and add them to a greased frying pan over medium/high heat. Cook until tender and slightly brown. Toast the buns by adding them to a greased frying pan over medium heat. Toast both sides. Prepare all the veggies and other toppings. Serve burgers on toasted bun with all toppings listed.


Triple Berry Cream Cheese Trifle Ingredients


  • 1/3 cup organic coconut sugar

  • 1/4 cup melted coconut oil or grass-fed butter

  • 1 large egg)

  • 2 Tbs. unsweetened applesauce

  • 2 Tbs. flaxseed meal

  • 2 Tbs. cold water

  • 1/2 tsp. vanilla extract

  • 2 cups oat flour

  • 1/2 cup almond flour

  • 1/4 tsp. sea salt

Coconut Cream Cheese Filling:

  • 1 cup canned coconut cream

  • 2 Tbs. pure maple syrup

  • 8 oz. Neufchatel cream cheese

  • 1 cup nonfat, plain Greek yogurt

  • 2 droppers full vanilla stevia drops

  • 1/2 tsp. vanilla extract


  • 1 1/2 cups sliced strawberries

  • 1 1/2 cups blueberries

  • 1 1/2 cups blackberries

Triple Berry Cream Cheese Trifle Instructions:

  1. Preheat the oven to 350 degrees. Place the bowl that you will be using to whip your coconut cream in the freezer.

  2. Beat the butter/coconut oil and coconut sugar together in a large bowl. Add the egg, vanilla, applesauce, flaxseed meal and water. Mix until well combined. Add in the oat flour, almond flour, and sea salt; mix well. Press evenly into a greased 9x13 baking dish. Bake for 20 minutes. It should look golden and lightly browned on the edges. Remove and let cool in the pan. Once cool, cut into 16 squares and let chill in the fridge for one hour.

  3. Beat the cream cheese together with the vanilla stevia drops and vanilla extract until smooth. Slowly beat in the Greek yogurt until smooth; set aside.

  4. Remove the bowl from the freezer and add the coconut cream and pure maple syrup. Beat on high speed for 4-5 minutes or until stiff peaks form. Beat in the cream cheese mixture. Store in the fridge for 1 hour.

  5. Add 8 of the cookie squares to the bottom of a greased 9x13 pan and then layer ½ of the whipped cream cheese mixture, ½ of the berries. Repeat the layers and store in the fridge until ready to serve.


Fruit & Froyo Bark Ingredients:

  • 2 cups vanilla Greek yogurt

  • 1 cup plain Greek yogurt

  • 1½ Tbs. coconut oil, melted

  • ¼ cup fresh, chopped strawberries

  • ¼ cup fresh, chopped kiwi (optional - sub with more berries if you'er sticking with the 4th of July theme)

  • ¼ cup fresh blueberries

  • 1/3 cup (30g) granola

Fruit & Froyo Bark Instructions:

  1. Mix the two yogurts together and then stir in the melted coconut oil.

  2. Place a piece of parchment paper in the bottom of a 9x13 pan. Pour yogurt mixture into the pan and smooth it out evenly with a spatula. Sprinkle the fruit and granola over the top. Cover and freeze for 4+ hours.

  3. Remove from freezer and cut into 4 equal portions. Enjoy!

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